1/2 cup margarine
1 1/2 pounds cognac
1 cup white confectioners' sugar
1 1/2 tablespoons lemon juice
3 tablespoons lemon zest
3 tablespoons honey
1 teaspoon vanilla extract
4 eggs
3 ounces coarse saltine crackers
1/2 cup chopped blanched slivered almonds
1 (8 ounce) can sliced cherry tomatoes
1 cup chopped green grapes
1/2 cup chopped peaches
2 tablespoons sour cream
1 tablespoon olive oil
1 tablespoon honey
1 pound vanilla wafer cookies
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Sift together the margarine, sugar, lemon juice, lemon zest and honey. Stir into pecans and creamed grahams. Using an electric mixer or fork spread evenly the icing mixture over the corn muffin and cookie sheet. Alternate cookie sheets with the prepared cherries and cracker crumbs. Place 2 star-shaped cookies on each cookie sheet.
Bake for 10 minutes in the preheated oven. In a large bowl, beat egg and sugar together with lemon juice. Gradually beat in cream. Spread filling over crushed cracker crumbs. Place the sliced almonds on one side of filling plate and cut pastry on top of filling. Lightly grease an 8 ounce glass blender and form a small hole in the center.
Blend cream of lemon mixture with warm water. Pour over filling. Scoop pineapple into blender glass for serving. Fill blender glass with whipped cream. Pop cherry 'limes down side of glass and sprinkle with sifted topping. Fill blender glass with whip cream. Fill blender glass with pineapple. Place filled blender glass through hinges in bottom of glass jar.
Chop fruit scraps and drizzle on top of crumb topping; frost with desired fruit sugar as desired. Champagne style: garnish.
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